Holiday Wreath Salad

Written By Judy Doherty, MPS, PCII
Holiday Wreath Salad

Holiday Wreath Salad

Yield 8
Author Judy Doherty
Prep time
15 Min
Total time
15 Min
Cook modePrevent screen from turning off

Ingredients

  • 1-2 pounds mixed greens, ready to serve
  • 1 beet
  • 1 golden beet
  • 1 pack of asparagus
  • 1 red pepper
  • 1 cup cherry tomatoes
  • 1 cup chopped fresh cranberries
  • 1/4 cup pomegranate seeds
  • extra virgin olive oil
  • vinegar
  • vinegar glaze
  • fresh herbs
  • cracked black pepper

Instructions

  1. Find a large round platter and place a round bowl or torte ring in the center while you build the salad. You want to keep the center clear.
  2. Place the greens around the bowl and build them as high as you can.
  3. Slice the red beets and cut them into stars. Slice the golden beets and cut them into diamonds.
  4. Place the asparagus in 5 separate groups around the salad. Place the tomatoes next to the asparagus.
  5. Sprinkle with fresh cranberries and pomegranate seeds.
  6. Remove the bowl or torte ring from the center, taking care to keep the center clear.
  7. Sprinkle oil and vinegar in the center. Drizzle balsamic vinegar glaze in the center.
  8. Sprinkle all with fresh herbs and cracked black pepper.
  9. This salad makes a wonderful centerpiece. Serve it family style.

Nutrition Facts

Calories

60

Fat

2 g

Sat. Fat

0 g

Carbs

10 g

Fiber

2 g

Net carbs

8 g

Sugar

4 g

Protein

2 g

Sodium

49 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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